* Exported from MasterCook *
Rolls, Overnight Honey-Wheat
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 oz active dry yeast
1 1/4 cups warm water -- (110F to 115F), divided
2 large egg whites
1/3 cup honey
1/4 cup canola oil
1 teaspoon salt
1 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
Melted butter -- optional
Prep/Bake: 30 min
These yeast rolls don't require kneading, and the make-ahead dough
saves you time on the day of your meal.
In a small bowl, dissolve yeast in 1/4 cup warm water. In a large
bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil,
salt, whole wheat flour and remaining water. Beat on medium speed for
3 minutes. Beat until smooth. Stir in enough all-purpose flour to
form a soft dough (dough will be sticky). Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface; divide in half. Shape
each portion into nine balls. To form knots, roll each ball into a
10" rope; tie into a knot. Tuck ends under.
Place rolls 2" apart on greased baking sheets. Cover and let rise
until doubled, about 50 minutes.
Bake at 375F for 10-12 minutes or until golden brown. Brush with
melted butter if desired.
Yield: 1-1/2 dozen.
Originally published as Overnight Honey-Wheat Rolls in Country Woman
Christmas Annual 2007, p50
Kraft Recipes Double-Layer Pumpkin Pie
Source:
"Lisa Varner"
S(Internet Address):
"<https://www.tasteofhome.com/recipes/overnight-honey-wheat-rolls>"
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Per Serving (excluding unknown items): 146 Calories; 3g Fat (20.6%
calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 1111